Pulled Lamb Gyros


  • 1 lamb shoulder, bone in
  • Four Monkeys BBQ Lamb Rub
  • Olive oil
  • 3 or 4 garlic cloves, chopped
  • Fresh rosemary
  • Butter
  • 2 tomatoes, diced
  • Iceberg lettuce, chopped
  • Feta cheese
  • Salt
  • Pita


  • 1 small Lebanese cucumber
  • 3 cloves finely grated garlic
  • 2 cups Greek yoghurt
  • Juice of 1 lemon
  • 1 tablespoon fineley chopped fresh mint
  • Salt


  • Fire up pit (or oven) to 275°F (135°C) for indirect heat.
  • Trim any heavy fat off from both sides of the shoulder exposing as much meat as you can.
  • Give a light coating of olive oil to both sides of the shoulder, followed by a heavy coating of Four Monkeys BBQ Lamb rub. Let sit for 20 minutes.
  • Place shoulder in pre heated smoker pit for approximate 4-6 hours until internal temperature reachees 208-212F (97-100C) and until it probes with no resistance.
  • Rest in a wrapped foil tray for an hour, then pull apart and mix with tray juices.

TIP: You can also cook this lamb in the oven following the same instructions.


To make tzatziki:

  • Peel and finally grate cucumber, add 1 teaspoon salt and let sit for around 15 minutes to help draw out the moisture.
  • Place cucumber mixture into a cheesecloth and squeeze to remove as much moisture as possible.
  • Add yoghurt, garlic, lemon juice, mint and salt to taste.
  • Mix well and put aside.

To assemble gyros:

  • Warm up pita bread in grill, oven, or microwave.
  • Halve and open pitas and layer with lamb, tzatziki, lettuce, tomato and finish off with feta cheese.

Watch Dan in action cooking Lamb Gyros